| Recipe Name: Pineapple Pastry |
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| Category: Desserts |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Refined flour (Maida) |
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25 g |
| Egg |
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1 |
| Castor sugar |
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25 g |
| Vanilla essence |
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a few drops |
| Cream |
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50 g |
| Cherries |
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2 |
| Icing sugar |
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1 tsp |
| Pineapple slice |
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1 (chopped finely) |
| Pineapple juice |
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1 tbsp |
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Method: |
- Prepare a cake tin either by lining or dusting with flour.
- Sieve the flour twice.
- Beat the eggs to mix yolk and white. Continue beating for about 5-7 minutes till a good foam is obtained.
- Add castor sugar, place the bowl in warm water and continue to beat till the mixture holds itself. Remove from water.
- Mix the flour to the egg and sugar mixture by cut and fold method.
- Add essence and water, if required, so that the batter is of dropping consistency.
- Pour the batter into the prepare cake tin.
- Bake at 375 degree F for about 15-20 minutes or till light brown and firm to touch.
- Remove from oven and cool on a wire rack.
- Trim the sides and cut into pastries (approx.8cm * 4cm).
- Cut each pastry horizontally in to two.
- Soak these pieces with pineapple juice or syrup.
- Whip the chilled cream till stiff. Add icing sugar and mix well.
- Put a layer of cream and chopped pineapple pieces, on one piece of each pastry and cover with the second slice.
- Apply cream on top of each pastry and decorate with pineapple pieces and cherry before serving.
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Tags:
Pineapple Pastry, flour , pineapple , pieces , sugar , cream , water , each , pastry , mix , tin ,
pineapple , chopped , continue , sugar
, minutes ,
add , batter , cake , mixture , cut |
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